3 Tips for Restaurateurs to Create the Perfect Kitchen Design

3 Tips for Restaurateurs to Create the Perfect Kitchen Design

Restaurants need an efficient commercial kitchen so that they can offer an impressive food service. The kitchen is an integral part of the food business as it is the place where the most important asset of the food business is stored, prepared and cooked. It is not possible to have a successful food business with an efficiently functioning kitchen. To keep up with the competitive restaurant industry your business needs to offer the best service. The quality of the food and the dining experience should be exceptional so that people want to visit the restaurant again and again. The kitchen design plays a huge role in determining the efficiency and quality of service a restaurant offers.

There are a lot of important things that need to be considered while creating the kitchen design so that you can run a good service while complying with health and safety regulations.

Kitchen Design

Here is a useful guide for restaurateurs to make sure that they create a perfect design for the commercial kitchen.

Creating a Site Plan:

The site plan is the initial stage of creating a good design for the commercial kitchen. The site plan should include information about the location of the kitchen and the areas surrounding it. They need to identify their options to dispose of the garbage. Most restaurateurs prefer to have the option to spray out the garbage area so that they can keep them clean. If you want to do that then you need to make sure that there is no storm drain nearby. The garbage container area also needs to be a slope so that there is no runoff of the garbage when it enters the outdoor drain.

Floor Plan of a Commercial Kitchen:

The floor plan is the most important aspect of kitchen design as it plays an integral role in determining the efficiency of daily tasks. If the floor plan is poor then it will not be possible for the staff to move around quickly and efficiently which will negatively impact the quality of overall service. Inefficient floor plan not only leads to inefficiency but also makes the commercial kitchen more vulnerable to cross-contamination. It is important that the kitchen design includes a floor plan that clearly distinguishes different areas of the kitchen like storage, preparation, cooking, etc. It will give you a better idea of the effectiveness of the design.

Include Equipment Placement in Kitchen Design:

The placement of the equipment affects the service so you need to make sure that you sort out the problem of placement in the kitchen design. While deciding the position of the equipment you should keep the menu in mind. It will help you in creating a kitchen design where you can keep raw meat away from fresh produce and make the commercial kitchen less vulnerable to cross-contamination.

You can also sort out the best place for storage equipment like commercial chest freezers so that the kitchen staff has easy and unhindered access to the storage area. To make sure that the equipment is easy to clean it should be sealed to the wall or spaced.


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